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Pot Roast Sandwich
Food Management Staff
September 1, 2006
1 Min Read
FM Staff
YIELD: 4 servings
Horseradish mustard sauce:
1⁄2 cup fat free honey Dijon mustard
1⁄4 cup Dijon mustard
1 Tbsp. grated horseradish
1 tsp. granulated garlic
2 tsps. sugar
1⁄4 tsp. ground white pepper
1 tsp. Worcestershire sauce
3 cups sliced onions
1 lb sliced, cooked pot roast trimmed of fat
Texas Toast, toasted
Sliced pickles, garnish
FOR THE SAUCE: Combine all sauce ingredients and blend well. Rerserve.
Grill onions until translucent and light brown.
Heat pot roast until it reaches 165°F.
Place all ingredients on toast and serve with horseradish sauce and sliced pickles.
Recipe submitted by David Hendriks, Director of Nutrition, Trident Health System, Charleston, SC
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